Double Chocolate Chip Cookies |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Prep and Cook Time: about 30 minutes, plus 1 hour to chill. Notes: Debbie Dahlin of Hilmar, California, came up with these rich, chewy cookies, which she says are chocolate therapy. You can store these cookies airtight for up to 2 days. Ingredients:
8 ounces semisweet chocolate, chopped |
6 tablespoons butter |
3/4 cup sugar |
1 large egg |
2 teaspoons vanilla |
2/3 cup all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 cup semisweet chocolate chips (6 oz.) |
Directions:
1. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until smooth, about 5 minutes. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in sugar, egg, and vanilla until blended.
2. In a medium bowl, mix flour, baking soda, baking powder, and salt. Add to chocolate mixture and stir until well blended. Stir in chocolate chips. Cover and chill dough until firm, about 1 hour.
3. Drop dough in 1-tablespoon portions, 3 inches apart, onto buttered 12- by 15-inch baking sheets.
4. Bake in a 350° oven just until cookies are set at the edges, 7 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
5. Let cookies cool for 5 minutes on sheets, then use a wide spatula to transfer to racks to cool completely.
6. Note: Nutritional analysis is per cookie.
|
|